WO2009000796A1

WO2009000796A1 - Disperse base material

Info

Publication number: WO2009000796A1
Application number: PCT/EP2008/057936
Authority: WO
Inventors: Daniel Bonerz; Hans Füsser; Markus Wydra; Harald Krug; Elke Euler-Horn
Original assignee: DÖHLER GmbH
Priority date: 2007-06-22
Filing date: 2008-06-23
Publication date: 2008-12-31
Also published as: EP2005845A1; EP2164351A1

Abstract

Method of producing a base material dispersion comprising the step: mixing 0.1 to 15% by weight of one or more thickeners with 0.1 to 70% by weight of at least two base material components to be dispersed, if appropriate auxiliaries, and water, wherein the base material dispersion, at a dilution of 1:10 000 (w/w) with water, forms a homogeneous solution.

Description

Disperser base material

The present invention relates to a process for the preparation of base dispersions and to base dispersions obtainable thereby and their use.

Many industrially produced foods, such as beverages, are made by blending various industrially prepared substances, for example, by mixing sugar, citric acid, juice, coloring, flavor and water to obtain a lemonade. Industrially, a large part of the market-known beverage products are first produced in the form of a concentrated beverage base. These raw materials are diluted to drinking strength before filling in the sales container and optionally added with other beverage ingredients. As far as dry, powdery substances are used, they are weighed as a rule and then added to a mixer or dissolved or pre-dissolved in some water.

The handling of dry products is technically difficult. In addition, some of these substances have limited solubility, which can make their handling difficult in manufacturing processes.

WO 95/15697 describes an aqueous suspension of a dipeptide sweetener (aspartame) with a stabilizing flow agent. Since almost exclusively combinations of the known sweeteners are used in the food industry, the use of the aspartame suspension of WO 95/15697 is only economically and technologically sensible in exceptional cases.

There is therefore still a need for simple processes for the production of beverages and foods which overcome the disadvantages of the prior art. The object is achieved by a process for producing a base material dispersion comprising the step

- mixing of

0.1 to 15% by weight of one or more thickeners with 0.1 to 70% by weight of at least two basic ingredients to be dispersed

- optionally excipients and

- Water, wherein the base material dispersion at a dilution 1: 10000 (w / w) forms a homogeneous solution with water.

According to the invention, therefore, mixtures of at least two basic ingredients are prepared, which are stabilized by thickening agents in a dispersion. Such dispersions of the invention are - although they have high contents of ingredients - usually flowable and pumpable and therefore very easy to bring in drinks or foods.

A base material dispersion means that it is a biphasic composition. The continuous phase is formed by an aqueous solution. The disperse phase is formed by undissolved constituents to be dispersed. The base material dispersion thus contains a solid. It forms a suspension.

The base material dispersion according to the invention is an intermediate for the production of, for example, beverages. These drinks are no longer dispersion, but the introduced dispersion dissolves. Therefore, it is a feature of the invention that upon dilution of the base material dispersion results in a homogeneous solution. This arises at the latest at a dilution with water in the weight ratio 1: 10000. In many cases, however, it is already with significantly lower amounts of water, for example a dilution with water in the ratio 1: 1000 or 1: 100.

In a particular embodiment is

a) firstly a gel phase containing the thickener (s), water and optionally auxiliaries, prepared and, b) subsequently a dispersion prepared by mixing the gel phase from step a) with at least two basic ingredients to be dispersed.

The thickening agents used according to the invention are selected, in particular, from carboxymethylcellulose, xanthan, locust bean gum, guar gum, tara gum, konjac flour, pectin (highly esterified, low-retained, amidated), starch, gellan and mixtures thereof.

In a preferred embodiment, the amount of thickening agent is 0.5 to 5 wt .-%.

The preferred content of base ingredients to be dispersed is 0.1 to 40%, more preferably 1 to 30%.

It is further preferred that each of the at least two constituents to be dispersed has more than at least 0.5% by weight in the base material dispersion.

The two or more ingredients to be dispersed may be incorporated individually or premixed into the gel phase.

In particular, sweeteners, preservatives, minerals, flavor enhancers, colorants, pigments, functional ingredients, fiber and / or herbal extracts are suitable as base ingredients to be dispersed. te. Suitable basic ingredients to be dispersed are all ingredients which are to be introduced into the dispersion in such a concentration that they can no longer completely dissolve. The combination of at least two ingredients which are not (completely) completely soluble in the disperse base material may additionally contain a large number of other thoroughly soluble basic ingredients.

Oils are not basic ingredients to be dispersed according to the invention, because corresponding oil / water dispersions also remain dispersions on dilution and do not form homogeneous solutions.

Substance ingredients to be dispersed are substances which have a certain solubility but are to be introduced into the base material dispersion in concentrations which are above their solubility. When diluted to the final product, the concentration is below the solubility limit.

According to the invention, two or more ingredients to be dispersed are used. It is also possible to combine three, four, five or more substances. Preferably, the base material dispersion already contains all the essential ingredients in order to obtain a consumable product by adding an aqueous component (for example water, milk, tea, yoghurt, etc.).

A field of application of the method according to the invention is the preparation of base substance dispersions containing sweeteners, also referred to as "high-intensity sweeteners". Many of these substances have moderate solubilities.

Suitable sweeteners for the process according to the invention are, in particular, sweeteners, such as Na-cyclamate, Na-saccharin, aspartame, acesulfame K,

Aspartame-acesulfame salt, sucralose, neotame, thaumatin, neohesperidin DC,

Mogroside (Luo han Guo), sugar alcohols (such as sorbitol, xylitol, Mannitol), steviosides, fructose, isomaltulose, trehalose, tagatose, high fructose com syrup, glucose, invert sugar syrup, sugar, sugar syrup. A preferred range for the content of the mixture of at least two sweeteners is 5 to 35 wt .-%.

The use of a sweetener mixture containing no aspartame, and in particular no dipeptide sweetener, is also an embodiment of the invention.

Usually, step a) of the process according to the invention is followed by at least one of the steps of turraxing, homogenizing or grinding. Other dispersing methods known to those skilled in the art can also be used.

Depending on the intended use, it may also be appropriate for the step a) or the dispersion step just described to be followed by a pasteurisation step or another thermal treatment.

Also or exclusively to the step b) of the method according to the invention may be followed by a step such as stirring, homogenizing, grinding, Turraxen or the use of other, known in the art dispersing.

As auxiliaries, for example, acidulants, preservatives, dyes and / or mixtures thereof can be used. Of course, the combination of various acidulants, etc. is possible.

Furthermore, it is possible to provide additional ingredients, for example roughage, prebiotics, probiotics, flavors, flavor enhancers, functional ingredients such as caffeine, taurine, D-glucurono-γ-lactone, omega-3 fatty acids, pharmaceutically active substances and / or mixtures of the foregoing. The invention also provides a base material dispersion obtainable by the process according to the invention.

Another object is the food, obtainable by mixing the disperse base material dispersion with other ingredients, in particular water, and the use of the base material dispersion according to the invention for the production of food, especially of beverages. Although the base material dispersion according to the invention forms a homogeneous solution on dilution, it is still possible for the beverages according to the invention to remain disperse by adding other disperse constituents, for example by adding the inventive base material dispersion in milk.

Compared to the usual powders, the base material dispersion according to the invention has the advantage that it allows a dust-free incorporation in the application. In addition, due to the better solubility (eg due to pre-wetting), the necessary time for the incorporation of poorly soluble ingredients in the final product can occasionally be shortened.

Surprisingly, it has been found that the inventive base material dispersions, which are more complex than the prior art, have increased stability. When stored for 70 days at room temperature and pH = 2.8, there is only about a reduction of about 5% of the sweeteners contained aspartame or neotame, while in a conventional liquid sweetening degradation of about 25 to 30% occurs.

Due to the high concentration of the ingredients in the disperse sweetener, there are optional advantages for storage and transport. It turns out that the basic substance dispersion according to the invention does not have to be stored refrigerated in the majority of cases and is - at least over a period of 3 months - microbiologically stable. Due to the very high levels, especially of poorly soluble ingredients results in a high Ausgiebigkeit. Instead of the usual dosage of, for example, liquid sweeteners of 20: 1000 and greater in the final beverage, a dosage of about 1.5-5: 1000 suffices.

In principle, the formulation (poorly soluble) pharmacologically active substances by the method according to the invention is also conceivable. The base material dispersion according to the invention is suitable both for the production of medicaments, of which, for example, further ingredients, such as sweeteners, etc., have to be incorporated, as well as for medicaments in which the active ingredient itself is sparingly soluble and by the process according to the invention into a suitable dispersion form can be brought, either at the pharmaceutical manufacturer or the patient only appropriately mixed or diluted or consumed in the disperse form.

Examples:

a) Disperse 4er sweetener, dosage of 1.5 g / L (9% sugar equivalents) (equivalent to 8.5 g / L of the analog liquid sweetener)

Execution:

Production of the gel for disperse sweeteners (10 kg): city water (50 - 60 ⁰ C) 8.027 kg of citric acid (1: 1) 0.800 kg

K-sorbate (10%) 0.067 kg

Xanthan 0.020 kg

Locust bean gum 0.085 kg

Fairway 1,000 kg

Working instructions: - Water (50 - 60 ⁰ C), and K-Sorbate submit, stir in citric acid

- Mix xanthan and locust bean gum and stir in solution until completely dissolved

- Homogenize - Then pasteurization

- Cool to about 10 ⁰ C.

^■ => gel component for disperse sweetening

Introduction of sweeteners:

- 10 kg gel - 2,270 kg Na-cyclamate

- 0.406 kg acesulfame K

- 0.507 kg of Na saccharin

- 0.359 kg of aspartame

The sweeteners are stirred into the cold gel and optionally short-gerraxt. Subsequently, the sweetener gel solution Ix is homogenized (200/40). Without further pasteurization, the product was stable.

By introducing 1.5 g of the dispersion in water, a homogeneous, drinkable beverage is obtained.

b) Disperse 3er sweetener without cyclamate, dosage of 2.5 g / L (equivalent to about 10 g / L of the liquid analogous sweetener)

Execution:

Production of the gel for disperse sweeteners (10 kg): city water (50 - 60 ⁰ C) 8.027 kg of citric acid (1: 1) 0.800 kg K-sorbate (10%) 0.067 kg

Xanthan 0.020 kg

Locust bean gum 0.085 kg Fairway 1,000 kg

Working instructions:

- Water (50 - 60 ⁰ C), and K-Sorbate submit, stir in citric acid

- Homogenize

- Then pasteurization

- Cool to about 10 ⁰ C.

^■ => gel component for disperse sweetening

Introduction of sweeteners:

- 91.28 g of gel

3.60 g of acesulfame K

- 1.52 g of Na saccharin

- 3.60 g of aspartame

The sweeteners are stirred into the cold gel and briefly grated. Subsequently, the sweetener gel solution Ix is homogenized. No pasteurisation was required.

By mixing with water in a ratio of 2.5: 1000, a homogeneous solution of a beverage is obtained.

c) Influence of aspartame in dissolved form on the viscosity of the gel

A gel was produced analogously to the abovementioned examples and the viscosity was measured at 20 ^° C. at shear rates of 10-100 l / s. In addition, a second gel was prepared with equal amounts of thickening agent, with the addition of only 1.5% aspartame added and dissolved in the heat. The aspartame remains completely dissolved at the measuring temperature (20 ^° C.) in the stated amount. (The experiment was carried out similarly with acesulfame K). Result of the viscosity measurements:

It shows a significantly increased viscosity of the same system by adding aspartame, not by acesulfame K.

Disperser raw material type Cola

After mixing the substances, the caffeine is not completely dissolved, but homogeneously distributed in "cola gel".

Subsequently, the sweetening agents are stirred according to the following recipe:

After stirring, a Homogenisationsschritt and the disperse Cola base is done. Dosage: 3: 1000 + acid component 1.5: 1000

The result is a homogeneous, dissolved, tasty product.

Compared to normal formula: color flavor component (1.5: 1000) acid caffeine component (0.8: 1000) sweetener component (8.5: 1000) trisodium citrate (0.25 g / L, added as a solid) ,

Claims

claims

A process for the preparation of a base material dispersion comprising the step

- Mixing of - 0.1 to 15 wt .-% of one or more thickeners with

0.1 to 70% by weight of at least two basic ingredients to be dispersed

- optionally excipients and

- Water, wherein the base material dispersion at a dilution 1: 10000 (w / w) with

Water forms a homogeneous solution.

2. The method according to claim 1, characterized in that

a) first a gel phase containing the thickener or the thickening agent, water and optionally auxiliaries is prepared,

b) then a dispersion by mixing the gel phase

Step a) is produced with at least two basic ingredients to be dispersed.

3. The method according to claim 1 or 2, characterized in that the amount of thickening agent is 0.5 to 5 wt .-%.

4. The method according to claim 2 or to 3, characterized in that the two to be dispersed constituent ingredients are mixed together before introduction into the gel phase.

5. The method according to at least one of claims 2 to 4, characterized in that the step a) is followed by at least one mixing step such as Turraxen, homogenizing, grinding.

6. The method according to at least one of claims 2 to 5, characterized in that the step a) or the step according to claim 4 is followed by a thermal treatment such as pasteurization.

7. The method according to at least one of claims 2 to 6, characterized in that the step b) is followed by at least one mixing step such as stirring, homogenizing, grinding, Turraxen.

8. The method according to at least one of claims 1 to 7, characterized in that the thickeners are selected from carboxymethylcellulose, xanthan gum, locust bean gum, guar gum, tara kernel flour, konjac flour, pectin (highly esterified, low methylated, amidated),

Starch, gellan and mixtures thereof.

9. The method according to any one of claims 1 to 8, characterized in that the to be dispersed basic ingredients are selected from sweeteners, preservatives, minerals, flavor enhancers, dyes, pigments, functional ingredients, fiber and / or plant extracts.

10. The method according to claim 9, characterized in that the sweeteners are selected from Na-cyclamate, Na-saccharin, aspartame, acesulfame K, aspartame-acesulfame salt, sucralose, neotame, thaumatin, neohesperidin DC, mogroside (Luo han Guo) , Sugar alcohols (such as sorbitol,

Xylitol, mannitol), steviosides, fructose, isomaltulose, trehalose, tagatose, high fructose com syrup, glucose, invert sugar syrup, sugar, sugar syrup.

11. The method according to at least one of claims 1 to 10, character- ized in that as auxiliaries acidulants and acidity regulators,

Preservatives, dyes and / or mixtures thereof are used.

12. The method according to at least one of claims 1 to 11, characterized in that as further ingredients fiber, prebiotics, biotics, flavorings, flavor enhancers, functional ingredients such as omega-3 fatty acids, pharmaceutically active substances and / or mixtures used become.

13. Basic substance dispersion obtainable by the process according to one of claims 1 to 12.

14. Food, in particular beverage, obtainable by mixing the base material dispersion according to claim 13 with further ingredients, in particular water or milk.

15. Use of the base material dispersion according to claim 13 for the production of foods, in particular beverages.

16. Medicaments obtainable by mixing the base material dispersion according to claim 13 with further ingredients.